“Mom” at Tiny Green Mom loves a good dip with warm tortilla chips! This Roasted Tomatilla Dip, a twist on the typical chips and salsa, found on Simple Daily Recipes, is ridiculously simple and can easily be doubled for an instant crowd-pleaser!

Roasted Tomatilla Dip

Ingredients

10 to 15 tomatilla

canola oil

salt & pepper

1 bunch of cilantro

4 green onions

1 garlic clove

fresh juice of 1/2 lime

Preparation

Preheat the oven to 400 F degrees.

Remove the husks from the tomatillas. In a large bowl, wash the tomatillas in warm water with a drop or two of dish soup until the sticky skin is not more. Rinse well.

Cut the tomatillas in half or quarters, whatever it takes to make them the same size. Place on a sheet pan, drizzle with enough oil to keep them from sticking, season with salt & pepper. Roast tomatillas for 10-15 minutes.

Meanwhile, grab a handful of cilantro, rinse and pat dry, then drop into a food processor or blender. Roughly chop the green onions and garlic clove, throw them into the processor and give them a few pulses until all is minced up.

When the tomatillas are out of the oven and slightly cooled, scrap them and their juices into the food processor or blender, add the juice of the lime. Pulse a few times until all is well mixed and slightly pureed.